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Mango Salsa Over Vermicelli

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Submitted by ShoeBox

YIELD

6 servings

PREP

20 min

COOK

7 min

READY

27 min

Ingredients

8 231.2
OUNCES ML/G RICE VERMICELLI
or another fine strand pasta *
1 ¾ 414
CUPS ML MANGOS *
¾ 177
½ 118
CUP ML RED ONION
diced
½ 118
3 45
TABLESPOONS ML OLIVE OIL
3 45
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML GARLIC
crushed
½ 118
CUP ML CORANDER
or parsley *

Directions

Cook pasta in boiling water according to package instruction.

Rinse with cold water. Drain and set aside.

In bowl of food processor, combine mangos, and all other ingredients.

Process on and off just until finely diced.

Pour over pasta; serve at room temperature.

TIP: Use a ripe sweet mango for a more intense flavor. If unripe, mangos are unpleasantly sour.

Make ahead>>> Prepare salsa early in the day and refrigerate to generate more flavour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 76 78% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 65%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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